DOCUMENT

90 Fillet of veal with herbs Serves 4 | Preparation time 55 (35) minutes Ingredients 600 g fillet of veal, ready to cook Salt Lemon pepper ½ bunch of parsley (30 g) ½ bunch of chervil (15 g) ½ bunch of basil (15 g) ½ bunch of tarragon (15 g) 2 tsp. capers 100 ml dry white wine 100 ml vegetable stock ¼ lemon, unwaxed | zest only | grated 100 g cream ½ tbsp. water 1 tbsp. cornflour Accessories: Solid cooking container Fine grater Sieve Preparation Rub the fillet of veal with salt and lemon pepper and place in a solid cooking container. Wash the herbs, pat dry, pluck the leaves and put to one side. Add the stalks of the herbs to the fillet of veal with the capers, pour over the white wine and vegetable stock and cook. Meanwhile, finely chop the herb leaves and mix with the lemon zest. After cooking, take out the fillet of veal and keep it warm. Pour the resulting stock into a pan through a sieve, add the cream and bring to the boil. Simmer for around 5 minutes, then season to taste. Stir the cornflour into the water and then add it to the sauce to aid thickening a little if necessary. Toss the fillet of veal in the herbs and lemon zest. Slice the fillet of veal and serve with the sauce. Settings Temperature: 100 (120) °C Duration: 25–30 (15) minutes